Really Ranch Smoked Salmon Cream Filled Donut
Rated 5.0 stars by 1 users
Category
Breakfast
Cuisine
Modern American
Servings
4
Prep Time
2 hours 5 minutes
Cook Time
30 minutes
Hear us out. When diving into the top food trends of 2025, we noticed a recurring theme in reports from industry leaders like Whole Foods, Food & Wine, and Datassentials: bold, unexpected flavor mashups. Think KitKat® with ketchup, mac and cheese ice cream, or pickle soda. (Yes, those are real!) Inspired by this trend, we challenged our chefs to create a dish that reimagines ranch—and thus, the Really Ranch Smoked Salmon Cream Filled Donut was born.
It might sound unconventional, but trust us: it’s insanely delicious. From the rich, savory donut to the airy salmon cream filling and the tangy crunch of pickle chips, this dish is the ultimate unexpected star for your next weekend breakfast or brunch. The dough takes time to proof so plan accordingly.
Author:Chef Eva Zapata
Ingredients
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1 Tbsp active dry yeast
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1 cup + 2 Tbsp warm milk
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1 tsp sugar
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3 ¼ cup all-purpose flour
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2 oz (room temp) unsalted butter
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3 egg yolks
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¼ cup Spiceology Really Ranch
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½ tsp salt
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Spiceology nutritional yeast (for dusting)
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4 oz cream cheese
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½ cup heavy cream
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2 oz smoked salmon
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2 Tbsp Spiceology Really Ranch
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12 pickle slices
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2 eggs
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1 cup panko
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½ cup all-purpose flour
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2 Tbsp Spiceology dried dill
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Salt and pepper to taste
Donut
Filling
Fried Pickles
Directions
Make the donuts
In a mixing bowl, add yeast, warm milk and sugar. Mix and let mixture sit until bloom until bubbly and doubled in size.
Add the flour, Spiceology Really Ranch, yolks, and salt and combine with dough hook (if you have it, or a wooden spoon) until barely mixed.
Mix in the softened butter. Place dough in an oiled bowl and cover with plastic wrap. Let sit for 1 hour until the dough doubles in size.
Once doubled in size, roll out the dough on a floured surface and cut into 1 inch thick circles. Let proof another 45 minutes to 1 hour until the dough doubles in size again.
In a deep pot or Dutch oven, heat 3” of oil to 350 degrees F.
Drop your donuts (yep, without holes) and fry for approximately 3 minutes on each side until golden brown. Drain on a paper towel and then toss in nutritional yeast to coat. Let cool.
Make the smoked salmon cream
While your donuts are cooling, in a large bowl, whip the cream cheese until smooth. Add the cream and Really Ranch and whip until soft peaks form.
Shred the smoked salmon and fold into the cream cheese mixture. Add salt to taste and set aside.
Make the fried pickle chips
Pat dry the pickle slices and set on a paper towel
Mix together salt, pepper and flour and add to a shallow dish.
Beat the egg in a separate small bowl and add your panko bread crumbs to a separate shallow dish.
Dredge your pickle slices in your flour mixture, coat them with the egg wash and then toss in the panko bread crumbs.
Fry the coated pickle slices until golden brown in the same oil you used for your donuts. Drain on a paper towel and then toss with salt and dried dill.
Assemble those delicious donuts
Once donuts are cooled, add smoked salmon cream to a piping bag, push the tip of the piping bag into your donuts and fill them up!
Top with fried pickle chips and serve.
Recipe Video
Recipe Note
Chef Tip: Having trouble getting your piping bag tip into your donut? Use a toothpick or chopstick to poke a hole in the side of your donut and twist it around a bit to make room.